Sunday, March 28, 2010

Homemade goodies & misc.

5-Spice Casserole
Serves: 6
1 lb ground beef
3/4 C onions, chopped
1-1/2 tsp salt
dash of pepper
1/8 tsp garlic powder
1/8 tsp thyme
1/8 tsp oregano
1/2 small bay leaf
(2) 8 oz cans tomato sauce
1 can cream of mushroom soup
2 C cooked brown rice (or 1 cup quick cooking rice)
stuffed green olives, sliced
4-6 oz shredded Cheddar cheese (or Velveeta)
Brown meat and onions. Drain. Stir in remaining ingredients, except olives and cheese. Bring to a boil, reduce heat, and simmer 5 minutes. Spoon into shallow 1-1/2 qt. greased baking dish. Arrange a lattice of cheese over top. Bake at 350F until cheese melts. Garnish with olives.
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Peanut Butter Muffins
Makes: 1 dozen
2-1/4 C whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
4 Tbls butter, softened
1/2 C brown sugar, firmly packed
3/4 C peanut butter
1-1/2 tsp vanilla
2 large eggs
3/4 C buttermilk
1 C chocolate chips
Preheat oven to 375F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray. Whisk together the flour, baking soda, baking powder and salt in medium bowl. Cream together the butter and brown sugar in a large mixing bowl. Add the peanut butter; mix until well incorporated. Beat in the vanilla and the eggs. Add 1/3 of the dry ingredients; mix until moistened. Add 1/2 of the buttermilk, mix until combined, then add the remaining dry ingredients and the remaining buttermilk. When batter is evenly mixed, stir in the chocolate chips. Scoop batter into prepared pan. Bake the muffins until golden brown and toothpick comes out clean: 23-25 minutes. Do not over-bake!!! Remove from oven and allow muffins to cool in pan for 5 min. then remove them onto a cooling rack.
* Can prepare the night before and allow grains to soak in refrigerator. Allow at least 10 min to soften at room temperature before scooping into muffin tin.
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Fluffy White Frosting (like marshmallow cream)
Makes: enough for top of 9x13 cake
1/2 C white sugar
1/6 C water (which is 2 tablespoons plus 2 teaspoons)
1/8 tsp cream of tartar
1 egg white
1/2 tsp vanilla
In a saucepan, stir together the sugar, water, and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly. In a medium mixing bowl, whip the egg white and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7-10 min. Frost cake.
*If frosting top and sides of a 9x13 OR if making a layered cake, double this recipe.
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I know this has nothing to do with food, but I was thrilled nonetheless. My sister got me a new Boppy pillow for Baby F!!! After (4) children, by poor old Boppy bit the dust. I was desperately needing a new one. Thanks, Cyndi!!!
Gender neutral and retro. Love it!
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Update on Baby F:
Been really crampy and uncomfortable this whole entire weekend. LOTS of Braxton Hicks contractions, but nothing painful or regular. I have an appointment with the midwife tomorrow morning so if there's any updates I'll let you know.

There are two ladies at the church that are seriously thinking I'll go in the next 10 days. LOL They said they can "tell by my eyes" or something. We'll see! ;-)

4 comments:

Carla said...

I can't wait to try those peanut butter muffins. Yummy!

Good luck with your birth. Enjoy the new baby in your arms. It goes fast. Seems like I blinked and my baby is 4 months old!

Michelle M. said...

yummy! I'm glad you got a Boppy. I was thinking yesterday that I had never gotten back with you about when we are going up to Indiana. Now it seems like Baby F is going to be born before we even make it up.

Heavenly Homemakers Product Review Place said...

Yum, those DO look good!

ReaganF said...

I am definitely going to have to try the frosting next time I have to make a cake. I just realized the frostings in the stores have trans fats (yuck) and other processed ingredients. The one you posted looks simple and yummy.